Factors affecting aroma compounds in orange juice and their sensory perception: A review

Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas and high nutritional value. Aromas, contributed by free and bound aroma compounds, are an important attribute and determine the quality of orange juice and consumer choices. Aldehydes, alcohols, esters, and terpenoids have been shown to play important roles in the aroma quality of orange juice. Many factors affect the aroma compounds in orange juice, such as genetic makeup, maturity, processing, matrix compounds, packaging, and storage. This paper reviews identified aroma compounds in free and bound form, the biosynthetic pathways of aroma-active compounds, and factors affecting aroma from a molecular perspective. This review also outlines the effect of variations in aroma on the sensory profile of orange juice and discusses the sensory perception pathways in human systems. Sensory perception of aromas is affected by aroma variations but also converges with taste perception. This review could provide critical information for further research on the aromas of orange juice and their manipulation during the development of products.

Automated summary

Orange juice is popular worldwide due to its pleasant aromas and high nutritional value. Aromas, which are contributed by free and bound aroma compounds, play a vital role in determining the quality of orange juice and consumer preferences. This review discusses the identified aroma compounds, their biosynthetic pathways, and various factors influencing the aroma of orange juice. It also explores the impact of aroma variations on the sensory profile of orange juice and the sensory perception pathways in humans.